Author: cathysmaha

I am a country girl, born and raised on a farm in Central Iowa. I am the youngest of three children by 9 and 14 years….I was the OOPS! Being younger had its advantages in that I was an Aunt at age 7 and grew up with my niece and nephews. My Father died from a farm injury when I was 12, which forever changed my life and strengthened my bond with my Mother. I tagged along with my Mother to visit older people in our community and learned about their lives in the early 1900s, enjoying the many wonderful traditional foods and family stories. I graduated from a class of 25, which gave me the advantage of being involved in sports and clubs that would not have been possible in a large High School. At that time, Home Ec was still an elective and I loved the cooking lessons (not so hot on the sewing classes). While at the University of Northern Iowa, I began to collect and read cookbooks. Perhaps it was the absence of Mom’s home cooking that drew me to dream about cooking (and eating) wonderful food. After college I moved to St. Joseph, MO and then to Scottsdale, AZ and began to experiment with traditional recipes and discovering those of my own. It was such an adventure to discover new dishes and restaurants in historic St. Joseph, Kansas City, then Scottsdale, Phoenix, San Diego…and the list goes on. In the early ‘80s, I moved to Denver, got married, started my telecommunications sales career and discovered the fabulous restaurants in Denver and Aspen. My career took me to cities never before experienced and the seafood in San Francisco, Cajun fare in New Orleans, Tex-Mex in Dallas, Italian in New Jersey, etc. are experiences I will cherish. In 1986 our first daughter, Megan, was born and then Sarah in 1988. Instead of indulging in dinners out, we were cooking more at home and seeking ways to have good meals with limited time. Dinners went from adult gourmet to more kid friendly meals. Megan’s tastes were more basic while Sarah adopted a gourmet palate at an early age. At age 6 her favorite meal was steamed artichokes and crab legs with drawn butter…still her favorite. Megan’s tastes expanded rapidly when she went to college and started cooking for her roommates and now loves to whip up gourmet dishes. I am blessed to have many gal pals that also share my passion for good food. I love to try new restaurants and look forward to the ‘pot luck’ feasts at our book club meetings and other gatherings. It isn’t just the good food that brings us to together, but the great love and admiration we all have for each other. We are addicted foodies…but we try to remember our 12-step foodie program is needed. God grant me the serenity to only eat the food that I LOVE, the courage to walk away from junk food, and the wisdom to recognize the difference. Oh YEAH!
Family

Joy of a New Grandmother!

cathysmaha6 Comments

I’m in love, again, with a beautiful baby boy…Evan Michael.  For years I have heard about the tremendous love a grandparent feels for their grandchildren and now I get to experience that joy!

As our children grow up it is hard to imagine that they, too, will once be parents.  Not only is there joy in meeting your grandbaby but joy in seeing the eternal love that the new Momma and Papa have for their sweet baby boy.

Daughter, Sarah and her husband, Kyle, had their precious baby on April 24. Mother, Father, and baby are doing well.  I am so happy for them and wish them good health, much love, and happiness for their family.

baby evan 1 sarah hands and evan feet

We Love You, Little One

We loved you from the very start,
You stole our breath, embraced our heart.

Our life together has just begun,
You’re part of us our little one.

From the day we first knew,
Our mind was filled with thoughts of you.

We’d daydream of the things we’d share,
Like bedtime stories and teddy bears.

Like first steps and skinned knees,
Like nursery rhymes and ABC’s.

We thought of things you’d want to know,
Like how birds fly and flowers grow.

We thought of lessons we’d need to share,
Like standing tall and playing fair.

Each naptime we lay you down to sleep,
We gently kiss your head and cheek.

We count your little fingers and toes,
We memorize your eyes and nose.

We linger at your nursery door,
Awed each day we love you more.

Through misty eyes, we dim the light,
We whisper “We Love You” every night.

We loved you from the very start,
You stole our breath, embraced our heart.

As grandparents and grandchild our journey’s begun,
Our hearts are yours, forever, little one.

~~ Author Unknown ~~

Family Favorites

Honeyed Ham Steak

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Honeyed Ham Steak was one of the first recipes I used early in our marriage. It was quick, economical, and easy to prepare after work. Pair with a starch and a vegetable or salad.  This time I served with Tangy Cauliflower (recipe to post Friday, April 26).

HONEYED HAM STEAK

Servings: 2-4
2 tablespoons prepared mustard
2 tablespoons honey
1 tablespoon butter
1 fully cooked smoked ham center slice, cut 1/2 inch thick (1 pound)

  • Heat first three ingredients in skillet, over medium heat, until blended.
  • Add ham; cook 5 minutes on each side or until heated and browned to your liking.
  • Remove heat to platter; pour mixture over ham.
New Favorite · Skinny · Vegan · Vegetarian

Wilted Spinach and Pine Nuts

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My vegan menu continues and I wanted to have wilted spinach but with the protein of nuts.  It’s easy to forget how much spinach wilts down when cooking.   I used a 6 ounce box of spinach and the wilted spinach would serve 2 people as a side dish.

Screenshot 2021-09-26 144659

WILTED SPINACH AND PINE NUTS

1 large bunch spinach, about 12 cups leaves
1 tablespoon extra virgin olive oil
1 clove garlic, finely chopped
2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided
Ground black pepper
1 tablespoon pine nuts, toasted

  • Sort through spinach, discarding stems and bruised or yellow leaves. Wash spinach in plenty of cold water; if it’s sandy, wash a second time, then spin dry.

2013-04-10 12.35.40

  • Heat oil in a large sauté pan over medium-high heat.
  • Add garlic and lemon juice and sauté for 1 minute.
  • Turn the heat to high and add the spinach, 1/4 teaspoon salt and a few pinches of pepper. Wilt the spinach, tossing with tongs to coat the leaves with the hot oil and garlic. (The water left on the leaves after washing will help it to wilt quickly.)
  • Toss in the pine nuts and add salt and pepper to taste. Serve immediately.

Recipe from:  Whole Foods website

New Favorite · Rheumatoid Arthritis · Skinny · Vegan · Vegetarian

Silky Squash Soup…Vegan and Delicious!

cathysmaha3 Comments

Recently, I started a 10-day cleansing/detox diet that requires that I eat primarily fruits and vegetables. I love both but don’t have a strong vegan recipe inventory. One of the bloggers I follow, Lucys Friendly Foods, recently posted a wonderful Silky Squash and Rosemary Soup.  I did not have fresh rosemary on hand so I used a wonderful spice blend from Savory Spice Shops, Cantanzaro Herbs, a mix of Garlic, lemon peel, marjoram, basic, thyme, rosemary and oregano.  The results were yummy!

SILKY SQUASH SOUP

1 tablespoon olive oil
1 onion, chopped
2 sticks of celery, chopped
2 carrots, peeled and chopped
1 teaspoon Cantanzano Herbs  (originally recipe calls for 2 sprigs of rosemary)
1 butternut squash, peeled, seeded and chopped
32 ounces vegetable stock
salt and pepper

  • Saute the onion, carrot and celery in the oil until softened but not browned
  • Add the squash and herbs (or rosemary) and stir well
  • Pour in the stock and simmer for 15-20 minutes until the squash is cooked through
  • Remove Rosemary sprigs if you use this option
  • Taste and adjust the seasoning
  • Serve scattered with roasted pumpkin seeds

Roasted Pumpkin Seeds

1 cup pumpkin seeds
1 teaspoon Cantanzano Herbs (or finely chopped rosemary)
1/2 teaspoon salt
1 tablespoon olive oil

  • Preheat the oven to 350 degrees
  • Combine all ingredients and spread on baking sheet
  • Roast for 10-15 minutes until the seeds start to turn golden brown

 

Recipe adapted from Lucys Friendly Foods

New Favorite

Corn Chile Cheese Pie

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Corn Chile Cheese Pie has been in my recipe file for years without credit to anyone. This weekend I had the ingredients and decided to try it.  I especially like the addition or corn meal to give a little texture to the pie.  While this recipe indicates no crust, I think it would be wonderful with a crust as well.

I served mine topped with slices of avocado and a side of fresh tomatoes.  Yummy for breakfast, lunch, dinner…anytime!

CORN, CHEESE, CHILE PIE

3 large eggs
16 ounce can whole kernel corn (blenderized)
2/3 stick butter
1/2 cup yellow cornmeal
1 cup sour cream
4 ounces Monterey Jack cheese, shredded
4 ounces Cheddar cheese, shredded
4 ounces can diced green chiles
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce

  • Preheat oven to 350 degrees.
  • Grease 9 1/2″ pie plate with butter.
  • Beat eggs.
  • Add all ingredients and stir.
  • Pour into dish and bake 45 minutes to 1 hour. Center will be firm and top will be brown.
  • Cool 10 minutes before cutting and serving.

  • Serve with sliced avocado and/or tomatoes.
Family Favorites · My Roots

Oatmeal Macaroons…crunchy deliciousness!

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I have fond memories of my Aunt Lora’s cookies, and all baked goods.  Several years ago while I was visiting family in Iowa, I stopped by to see Aunt Lora and Uncle Max and enjoyed her Oatmeal Macaroons.

They are delicious and the crunch of the toasted oatmeal and coconut are a wonderful combination.  Yummy and another fond Iowa memory.

OATMEAL MACAROONS

3 cups oatmeal
1 cup coconut
2 cups brown sugar
1 cup melted butter
1 1/2 cups flour
1 cup melted butter
1 teaspoon baking soda
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

  • Preheat oven to 350 degrees.
  • Put the oatmeal on a cookie sheet and toast in a slow oven until lightly browned. Watch the oatmeal very closely so it doesn’t burn. Remove from oven.

  • Mix butter and sugar. Add beaten eggs. Add dry ingredients, oatmeal and coconut. Mix well.
  • Drop teaspoon of batter on greased cookie sheet until lightly browned (6-8 minutes).

Optional:  Add chocolate chips or white chocolate chips to the batter.

New Favorite · Vegan · Vegetarian

Lemon Asparagus…Springtime treat!

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What is spring without fresh asparagus?  Asparagus and fresh lemon and a drizzle of good olive oil and, voila, you have lemon asparagus!

Healthy, easy, yummy!

LEMON ASPARAGUS

One pound fresh asparagus
One lemon
2 Tbsp olive oil
sprinkle of sea salt

  • Thinly slice the lemon.  Arrange in one flat layer on a baking sheet.
  • Toss the asparagus with the olive oil until evenly coated.
  • Arrange asparagus over the lemon slices.  Sprinkle with salt.
  • Broil for approx 6 minutes (in our oven) or until asparagus spears get a few browned and crispy areas.

Recipe from two-tarts.com

New Favorite · Vegetarian

Caprese Pasta…OMG!

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Caprese Pasta? With smoked mozzarella? OMG…I had to try this recipe found on Iowa Girl Eats. I rarely eat wheat pasta but this was worth the splurge!

CAPRESE PASTA

Serves 2-3

8 oz. bow tie pasta (or pasta of choice)
2 tablespoons olive oil
2 cups sungold (cherry) tomatoes, halved
salt & pepper
2 tablespoons pesto (reference Pesto recipe or purchase)
1 cup cubed smoked mozzarella cheese (or mini mozzarella balls)
extra basil leaves for garnish

  • Prepare pesto and set aside. Cook pasta in salted, boiling water until just under al dente then drain and set aside. Place an oven rack to the very top, then preheat broiler.
  • Heat oil in a large, oven-safe skillet over medium-high heat. Add cherry tomatoes, season with salt and pepper, then toss and cook for 30 seconds.
  • Add cooked pasta and pesto then toss to combine. Sprinkle mozzarella cheese on top then place skillet under the broiler until cheese melts. Using a pot holder, remove skillet from oven then sprinkle with fresh basil leaves and fresh cracked pepper. Serve immediately.

Slightly adapted from Alexandra Cooks; and Iowa Girl Eats

Family Favorites · My Roots

Crunchy Potato Casserole, aka Wedding Potatoes

cathysmaha1 Comment

Crunchy Potato Casserole is a yummy side dish and family favorite.  It has become tradition served with Christmas and Easter ham.  I typically make the casserole the day before.  Simple to make and bake.  To make it easy on myself, I typically make the casserole the day before, cover, and refrigerate until ready to bake.

Many folks refer to this dish as ‘wedding potatoes’, since it is often served as part of wedding feasts.

CRUNCHY POTATO CASSEROLE

1 large bag frozen hash browns partially thawed
1/4 cup butter melted
1/2 cup chopped onion
2 cups grated cheddar cheese
8 ounces sour cream
1 can Cream of Chicken soup
1/4 cup butter, melted
crushed corn flakes (or seasoned bread crumbs)
parsley flakes

  • Preheat oven to 350 degrees.
  • Mix all ingredients together, except for 1/4 cup butter and crushed corn flakes.
  • Place mixture in lightly buttered 9″ x 13″ pan.
  • Sprinkle crushed corn flakes (or bread crumbs) over the potato mixture and top with remaining 1/4 cup melted butter.
  • Sprinkle with parsley flakes.

  • Bake for 50 minutes (or until hot in the center).
Family Favorites · Holidays · New Traditions

Baked Ham…Crockpot Style

cathysmaha1 Comment

Easter and Christmas holidays call for a baked ham.  Easy-peasy recipes allow the host/hostess to enjoy their family and friends and this recipe, coupled with the crunchy potato casserole (March 29, 2013 post), make preparation easy.

My family doesn’t enjoy spiral sliced hams, honey-baked hams, but they LOVE this recipe.  The leftover ham makes wonderful sandwiches, too.  Typically I purchase a Butt Portion Ham, often available for $.99-$1.39 a pound, a true friend of the family budget.

BAKED HAM CROCKPOT STYLE

Pour 1/2 cup water in Crock Pot. Wrap precooked 3-4 pound ham in foil; place in Crock Pot. Cover and cook on High 1 hour then turn to low for 6-7 hours or until ham is hot. If cooking a larger ham, cook 1 hour on high and 8-10 hours on low.

Cathy’s method: I follow the instructions above put typically have to cut a few slices off the ham to make it fit in the Crock Pot and . I start the process about an hour before bedtime and then turn to low and cook 12-14 hours. The ham is juicy, tender and delicious.

Adapted from Rival Crock Pot Cooking